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Carne Asada Tacos
“These flank-steak soft tacos are so tasty and easy, they should be in everyone's repertoire. Plus they're made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.”
½ cup white vinegar
2 tablespoons chili powder
2 tablespoons extra-virgin olive oil
2¾ teaspoons salt, divided
1 teaspoon garlic powder
2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
1 pound tomatoes, chopped
2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
½ cup chopped onion
½ cup chopped fresh cilantro
1 ripe but slightly firm avocado, diced
Juice of 1 lime
16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
⅓ cup crumbled Cotija cheese (see Tip) or other shredded cheese
1Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
2Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapenos (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining ¾ teaspoon salt in a medium bowl.
3Position rack in upper third of oven; preheat broiler.
4Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
Make Ahead Tip: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.
Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.